- 2 pounds bulk spicy pork sausage
- 1 onion, minced
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 cloves garlic, minced
- 8 fluid ounces half-and-half
- 2 (8 ounce) packages cream cheese, cut into chunks
- 12 ounces ajvar sauce (roasted eggplant and red bell peppers)
- 1 teaspoon harissa (optional)
- Cook and stir sausage and onion together in a skillet until sausage is browned and crumbly, about 10 minutes.
- Melt butter in a saucepan over medium heat; cook and stir flour and garlic until mixture is color of coffee with cream, about 5 minutes. Add half-and-half and stir until smooth. Mix cream cheese and ajvar sauce into half-and-half mixture; cook and stir until cheese is melted and mixture is well combined, 2 to 4 minutes.
- Mix sausage into ajvar mixture; add harissa and mix well.
09/17/2019
recipepes.com
ajvar and sausage dip, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
